Head chef at The Black Swan, Scott Fairweather, shares his Smoked Haddock kedgeree scotch egg recipe, a long-standing classic he’s taken 10 years to perfect!
Melt the butter in a large saucepan, add the shallots, garlic & spices & cook gently until softened.
Add the rice to the pan & cook like a risotto, adding small amounts of fish stock at a time & stirring continuously until the rice is fully cooked through.
Pour out onto a baking tray & allow to cool.
Transfer into a mixing bowl, flake in the smoked haddock, then add cream cheese, 1 tbsp at a time to achieve a consistency similar to sausage meat, (the mix should be neither sticky or dry) then season with salt & reserve.
Mix all ingredients until smooth.
Boil the vinegar & sugar for 5 minutes to dissolve, pour over the raisins whilst hot & leave to pickle at room temperature for 2-3 days. (The leftovers will last for weeks in a sterilised jar)
When needed, drain a large handful of the pickled raisins onto a chopping board & roughly chop.
Mix with a pinch of sea salt & olive oil to achieve a chutney consistency.
Smoked haddock pate
Mix all ingredients together & beat to a coarse pate, season to taste.
Soft boil 8 eggs in boiling water for 6 minutes, plunge into iced water & carefully peel.
To assemble the scotch eggs, flatten a large tbsp of kedgeree mix in the palm of your hand, place a boiled egg in the centre & carefully wrap the mix around to form a perfect circle. (this is easier when wearing disposable gloves!)
Once all the eggs are made, roll them in flour, beaten egg & panko breadcrumbs
Deep fry at 180 degrees for 5 minutes, until golden.
Spoon a generous amount of curry mayonnaise into the bottom of your serving bowls, followed by a tsp of raisin chutney.
Sit the scotch egg on top & finished with the smoked haddock pate.